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Contribution of a Brazilian Torulaspora delbrueckii isolate and a commercial Saccharomyces cerevisiae to the aroma profile and sensory characteristics of Moscato Branco wines
Author(s) -
Marcon A.R.,
Schwarz L.V.,
Dutra S.V.,
Moura S.,
Agostini F.,
Delamare A.P.L.,
Echeverrigaray S.
Publication year - 2018
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12347
Subject(s) - torulaspora delbrueckii , isoamyl acetate , chemistry , food science , aroma , sensory analysis , fermentation , ethyl hexanoate , wine , linalool , linalyl acetate , saccharomyces , yeast , saccharomyces cerevisiae , biochemistry , essential oil
Abstract Background and Aims Moscato Branco is the most important cultivar used in the production of Brazilian muscat sparkling wines and is responsible for their sensory characteristics. The aim of this work was to evaluate the effect of monoculture and co‐fermentations by Torulaspora delbrueckii (TPI‐4) and Saccharomyces cerevisiae (EC1118) on the physicochemical, aromatic composition and sensory characteristics of Moscato Branco wines. Methods and Results Wines inoculated with axenic and co‐inoculated with S. cerevisiae and T. delbrueckii were elaborated and subjected to physicochemical, chromatographic and sensory analysis. The monoculture fermentation with T. delbrueckii , and co‐fermentation with 25%EC1118/75%TPI‐4 showed the lowest concentration of volatile fatty acids, considered as undesirable compounds and the highest concentration of 2‐phenylethanol, acetates and ethyl esters, with fruity and flowery descriptors. Based on odour activity values, the main positive contribution of T. delbrueckii was on the concentration of isoamyl acetate, 2‐phenylethanol, 2‐phenylethyl acetate, ethyl hexanoate and linalyl acetate. Conclusions Wines produced by co‐fermentation with 25%EC1118/75%TPI‐4 obtained the highest general quality, aroma quality and flavour intensity scores in the sensory evaluation, reflecting the positive contribution of T. delbrueckii on the sensory attributes of Moscato Branco wines. Significance of the Study This work showed that co‐inoculation with T. delbrueckii and S. cerevisiae improves the quality of muscat wines.